The Lounge

營業中

休息中

Item: The Lounge
Rating: 3
Author: eatwai

341 食評

味道

環境

服務

衛生

抵食

7958

中環

$101-200

西式酒店餐廳

235

eatwai

等級4

189

Came down at 18:30 for our dinner at the Four Seasons hotel. The atmosphere of this restaurant is very quiet and the lighting is extremely dim and low. The restaurant is that big but the spacing between each table is very significant. Which I believe is very important in fine dining. The restaurant is extremely cold (or maybe just where we were sitting, next to the big ball) and the bread got cold very easily. So recommend you bring a jacket 😆.

Their bread basket was very small with 2 pieces of bread roll, 1 piece of malted bread roll, 4 bread sticks and 2 big crackers. This was served with a piece of softened butter and small bowl of olive oil. The olive oil I believe is homemade as the taste is quite extraordinary and has a unique salty taste to it. The breadsticks were the best of the basket as it was crunchy and flavorful but still fluffy and easy to eat. I also asked for more breadsticks afterwards and the server got them to make it hot and fresh for me which enhanced the flavor a lot.

I ordered their 3 course Taste-cation Menu $480 + 10%. For starter I ordered Butter poached asparagus with roasted cauliflower, for main I ordered the Pan Seared Sea Bass Fillet and dessert I chose Exotic fruit and Verbena Crème.

Butter Poached Asparagus with Roasted Cauliflower.

This starter was served on a freezing cold plate which is a good detail to focus on. The asparagus were all shaved properly so there was no roots. The butter poaching helped lightly cook the asparagus to remove the bitterness yet still helping it remain crunchy and refreshing when eaten. The butter taste is faint so you won’t feel oily after eating it. The Roasted cauliflower however was quite hard to put my fork through as it was very hard, the cauliflowers also kept breaking from the stem. There was also dollops of Red Beetroot Purée on the plate and this purée, when dipped with the asparagus was amazing. The purée was light and creamy and has an amazing flavor to it. There was also a light dripping of olive oil next to each dollop of purée and that added a salty element to the dish.

Pan seared Sea Bass fillet

Served on a hot plate which I admire. A very thick and big piece of sea bass. The meat was flaky and tender, full of fish oil and moisture but greatly under seasoned. Salt helps meat release their natural flavors so you could tell the fish needed salt. However, if you enjoy a lighter meal then this fish would be perfect for you.

The skin has not been seared enough as it is not crispy at all and very chewy, the oil underneath the skin did not render off to make the skin crispy. It was also way too salty which is a shame as the fillet was under seasoned and the skin had a lot of fish oil flavor.

The assortment of vegetables on the bottom was more seasoned than the fish 😂. I recommend eating the fish with the vegetables as the olives add saltiness to the bite and tomatoes add a freshness. The vegetables were also lightly dressed in olive oil which made it smoother. There was also an artichoke and carrot on the side of this which could have been left off as the carrot was just undercooked, the artichoke was good in taste but they served the stem as well which is hard to cut through and it was served on a bowl and not plate so my arms were angled awkwardly when trying to cut.

This came with 7 roasted potato wedges and a tomato coulis (fancy homemade ketchup). The potato is not crispy on the outside as I expected and a bit undercooked in the center for the bigger pieces, it was also barely seasoned.

Exotic fruit and Verbena Crème.

This dessert is very elegant and to those who don’t know what Verbena is: Verbena is a purple/pink plant similar to lavender but it has a lemon-y citrus taste and smell.

This Verbena Crème is very light with a good amount of Verbena flavor. The Crème is a bit over setted and quite firm which I did not enjoy. The jelly coating on the outside is rather thick and has no flavor and easily separated from the Crème. This came with a Verbena sauce that you pour over it and it certainly improved the texture and taste. However, it reminded me more of passion fruit than Verbena as it was very sweet. The coconut crunch was delicious as well and I recommend eating it with the Crème as it adds another layer of texture and taste, the coconut flavor is also very faint and can be a simple butter crumble. The lime meringue was unnecessary as there was no lime flavor at all, but I guess it could be eaten as a side dessert, there was 2 pieces of meringue. The ‘Exotic Fruit’ was just raspberries, blueberries, strawberries and pineapple. The pineapple was clearly drenched in a sugar syrup.